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Warming up a little should help getting her finished as far as she can. As you know, once the beer starts to get clear, that's a sign the yeast is dropping out. As long as she stays warmish (say, above around 60°F) she'll still be conditioning for a while, but don't expect much, if any...

Just use a conversion formula from Phosphoric or Lactic to AMS/CRS.

Why not leave it in the (closed) bucket, until ready to package? The need for secondaries has been pretty much debunked (except for a few cases). Never too late. I'd start raising the temps soon at this point, to 68F and maybe a few days at 70-72F when that starts to slow down.

Yup!

Oh yeah, you provided a tell tale example of permeability. Your visual aid shows some of that gruesome reality. One may claim what doesn't come out with thorough cleaning, soaking, bleaching, or boiling in detergents or bleach isn't going to do much harm either, but it's hard to ignore what we...

Replying to one of your older threads, after you sent me here from: https://www.homebrewtalk.com/threads/silicone-gaskets-and-sanitation.732176/ Isn't the main issue that these o-rings aren't (easily) replaceable? The o-rings are made to fit a certain type of container, and are not for sale by...

Exactly my reaction too!

Another endorsement for John Palmer's How to Brew, 4th Ed. Since you're in Iceland, can you get your ingredients locally? Malts, hops, and yeast, together with soft(ish) water, are all the ingredients you need to brew most beers.

Perhaps consider buying and installing the new coil with the compressor. Then keep the old coil as a spare/backup? The evap coil is likely aluminum copper, it may need to get flushed and capped or so to prevent corrosion while stored. We had the evap coil on the heat pump replaced after merely...

Can you post a picture of your siphon and tubing? BTW, "tubing" = "hoses." Ordinary vinyl tubing should be fairly cheap, perhaps replace? IIRC, someone mentioned to use a piece of cloth on a string and draw that through your siphon instead of using a draw brush. Of course, to prevent...

The over-carbonation and annoying flavors becoming increasingly stronger point to an infection due to bacteria or wild yeasts, from either new or lingering ones. Many/most will add sourness and unwanted flavors, very rarely anything positive. Again, I have an inkling there could be something...

As @Miraculix said, that could be oxidation. Especially very hoppy beers, such as NEIPAs, are very susceptible to the effects of oxidation. Even more than a few ppb (parts per billion) of O2 can have negative effects. O2 exposure is almost unavoidable during bottling. Even the air in the...

In a 100% prepurged keg (100% meaning there's 0 or very close to 0 ppm oxygen content in that keg) it won't make a difference. That is, as long as the prepurged keg is filled without opening (the lid), so no air (21% oxygen) can go in there. The method of transferring the beer from the fermenter...

If you use fermentation CO2 to purge your kegs, in most cases a liquid purge is not absolutely needed.

Look up oxygen free transfer from your fermenter to your keg. I've filled 5 gallon kegs with 2.5-3 gallons of beer, with no oxidation. The beer remained perfect from the first to the last pour. It requires a 100% liquid pre-purged keg that remains closed (and full of CO2) after the full liquid...

I'd contact your water supply company, and ask for their Quality Control dept. They have complete analysis data. While you've got them on the phone, ask how stable those numbers are year-round or whether they change with seasons and/or weather patterns. Often companies will use water from...

Are you going to ferment the watermelon juice/pulp? Or just keep as is, sweet, just adding tequila and lime juice to taste. I've put watermelon chunks in a blender, it makes a very nice, tasty, and rather thick pulp. There will definitely be mouthfeel (texture) due to the pulp, similar to...

Have you reached out to the staff there, asking for a clarification? I'd start there.

If you decide to make a (~1 liter) starter, put that 50% extra in a mason jar in the fridge. It will keep for a year or longer and you can make a new starter from that. And so on. (my emphasis^) million... ;)

And from a simple web search...